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Cinnamon Roll Mini Croissants Recipe

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4.6 from 111 reviews

These Cinnamon Roll Mini Croissants bring together the flaky, buttery texture of classic croissants with the sweet, spiced filling of cinnamon rolls. Made with ready-to-use puff pastry sheets, they’re an easy and delicious treat perfect for breakfast, brunch, or a sweet snack. Finished with a smooth powdered sugar glaze, these mini pastries offer the warmth and comfort of cinnamon rolls in a convenient, bite-sized form.

Ingredients

Scale

Pastry

  • 2 puff pastry sheets (refrigerated or frozen)

Filling

  • ½ cup packed brown sugar
  • ½ cup granulated sugar
  • 1 tablespoon ground cinnamon
  • 2 tablespoons salted butter (melted)

Egg Wash

  • 1 large egg
  • 1 tablespoon heavy whipping cream

Glaze

  • ½ cup powdered sugar
  • 2 tablespoons heavy whipping cream

Instructions

  1. Preheat the oven: Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper to prevent sticking and make cleanup easier.
  2. Thaw puff pastry: If using refrigerated puff pastry, let it sit at room temperature for 5 minutes. For frozen puff pastry, allow about 30 minutes to thaw until pliable but still cold.
  3. Roll out puff pastry sheets: Lightly dust a cutting board with flour. Unfold one puff pastry sheet and gently roll into a 10 x 12-inch rectangle. Repeat this step with the second sheet.
  4. Prepare cinnamon sugar filling: In a medium bowl, combine brown sugar, granulated sugar, and ground cinnamon. Pour in the melted butter and stir until evenly mixed.
  5. Fill puff pastry: Sprinkle half of the cinnamon sugar filling evenly over one rolled pastry sheet and gently press it into the dough surface. Repeat with the other sheet and remaining filling.
  6. Cut puff pastry into triangles and roll: Position the long side (12-inch) facing you. Cut each sheet into 10 long triangles with a 2-inch base tapering to a point. Starting at the wide base, roll each triangle toward the tip to form mini croissants. Place them point-side down on prepared baking sheets, spacing evenly.
  7. Make and apply egg wash: Whisk together the egg and 1 tablespoon of heavy cream. Brush this mixture over all exposed surfaces of the croissants to help them brown beautifully in the oven.
  8. Bake croissants: Bake for 18 to 20 minutes in the preheated oven until puffed up and golden brown. Once baked, transfer them immediately to a wire rack to cool slightly and prevent caramelized sugar from sticking to the pan.
  9. Prepare glaze: While the croissants bake, whisk together powdered sugar and the remaining 2 tablespoons of heavy cream in a small bowl until smooth and creamy.
  10. Serve: Allow the croissants to cool for at least 10 minutes, then drizzle the prepared glaze over the top before serving for a sweet finishing touch.

Notes

  • For best results, keep puff pastry cold until ready to use to maintain flakiness.
  • If you prefer a stronger cinnamon flavor, increase the cinnamon in the filling by an extra ½ teaspoon.
  • The croissants are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 2 days.
  • Reheat in a warm oven for a few minutes to regain crispness before serving.
  • If you want a dairy-free version, substitute butter with a plant-based alternative and use non-dairy cream for the egg wash and glaze.

Keywords: Cinnamon Roll Mini Croissants, Puff Pastry, Cinnamon Sugar Croissants, Easy Breakfast Pastry, Homemade Croissants, Sweet Mini Croissants, Cinnamon Dessert

Find it online: https://flavorsbymaya.com/cinnamon-roll-mini-croissants-recipe/